Showing category "Breakfast" (Show all posts)

Huevos Rancheros with Bacon Tortillas

Posted by Penny Moline on Friday, June 25, 2021, In : Breakfast 
Salsa;
5 vine ripened tomatoes about 2 pounds
2 serrano chilie peppers
1/2 onion chopped
1 clove garlic chopped
salt and pepper to taste
2 T vegetable oil
1/4 cup cilantro
Broil the tomatoes and serrano peppers on a foil lined baking sheet turnning occasionally until charred.  Cool, then pulse the tomatoes, peppers and all ingredients in a food processer until chunky.  set aside

Tortilla
6 slices bacon
1 cup masa harina
salt and pepper to taste
1 T vegetable oil

Cook the bacon, in a large non stick skillet...
Continue reading ...
 

BREAKFAST ENCHILADA BAKE

Posted by Penny Moline on Friday, June 4, 2021, In : Breakfast 
8 TORTILLA
12 LARGE EGGS
1/2 CUP MILK
1/2 t SALT
1 CUP SHREDDED CHEESE
1/2 POUD SAUSAGE, BROWNED AND CRUMBLED
CHEESE SAUCE
2 T BUTTER
2 T FLOUR
2 CUPS MILK
1/2 CUP SALSA VERDE
1/2 t GARLIC POWDER
1/4 t CHILI POWDER
1/4 t CUMIN
1/2 CUP CHEDDAR CHEESE SHREDDED

TOPPINGS
1 CUP CHEDDAR CHEESE SHREDDED
5 STRIPS OF COOKED AND CRUMBLED BACON
1/2 CUP DICED AVOCADO
3 STALKS GREEN ONIONS THINLY SLICED
1/2 CUP GRAPE OR DICED TOMATOES

PREHEAT OVEN TO 350
IN A LARGE BOWL WHISK EGGS AND MILK, ADD SALT POUR INTO A GREASED LARGE S...
Continue reading ...
 

OVERNIGHT FRENCH TOAST CASSEROLE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Breakfast 
10 CUPS WHITE BREAD CUT INTO SQUARES
8 OUNCES CREAM CHEESE SOFTENED
8 LARGE EGGS
1 1/2 CUPS MILK
2/3 CUPS HALF AND HALF
1 CUP MAPLE SYRUP
1/2 t VANILLA
POWDERED SUGAR FOR GARNISH

SPRAY A 13X9 INCH BAKING DISH
IN LARGE BOWL BEAT THE CREAM CHEESE UNTIL SMOOTH.  ADD IN EGGS, BEATING ONE AT A TIME
ADD MILK, HALF AND HALF, SYRUP, VANILLA.  POUR OVER BREAD
PRESSING DOWN TO MAKE SURE THE BREAD IS COVERED.  
COVER AND REFRIGERATE OVERNIGHT.

NEXT MORNING ALLOW CASSEROLE TO COME TO ROOM TEMP.  PREHEAT OVEN TO 350 A...
Continue reading ...
 

COPYCAT EGG BITES

Posted by Penny Moline on Wednesday, April 28, 2021, In : Breakfast 
8 EGGS LARGE
8 T COTTAGE CHEESE
4 OZ CHEDDAR CHEESE
6 STRIPS OF COOKED BACON
SALT AND PEPPER TO TASTE
2 t TABASCO SAUCE

BLEND INGREDIENTS IN A BLENDER
SPRAY NON STICK MUFFIN TIN
DIVIDE INTO THE MUFFIN TIN EVENLY
BAKE 350  UNTIL DONE
Continue reading ...
 

Huevos Rnacheros

Posted by Penny Moline on Thursday, June 6, 2019, In : Breakfast 
Corn tortilla 4
salsa 16 ounce
black beans rinsed and drained 1 cup
corn kernels1 cup
green onions sliced ground cumin 1 t
Eggs 4 ea
Cilantro chopped 1/2 cup
avocado sliced 2 ea

Preheat oven to 350

Fry tortilla into cups

Sautee the salsa, beans, corn and cumin cook just to blend flavors

Sautee eggs or steam in muffin tins until done

Serve in tortilla cups

Continue reading ...
 

Stuffed French Toast II

Posted by Penny Moline on Wednesday, June 5, 2019, In : Breakfast 
1 loaf French Bread or Texas Toast
3 Tablespoon any flavor jam, jelly or can use fresh fruit
4 ounce package cream cheese softened
2 eggs
1 T cinnamon
1/2 cup milk
2 T butter

Heat griddle to 325-350

Cut French bread into 2 to 3 inch wide slices or use Texas Toast

Cut half way into each slice to form a pocket that your fruit mixture will be stuffed into.

Place the cream cheese and three tablespoons of jam/jelly etc of your choice.  Combine well

In a separate bowl add eggs, cinnamon and milk, stir to com...
Continue reading ...
 

Baked French Toast

Posted by Penny Moline on Friday, May 31, 2019, In : Breakfast 
Softened butter for greasing

1 loaf crusty French bread
8 whole eggs
2 1/2 cups half and half
1/2 cup sugar
1/2 cup brown sugar
2 Table spoons vanilla

Topping
1/2 cup flour
1/2 cup brown sugar
1 teaspoons cinnamon
1/4 t salt
1 stick of cold butter cut into small pieces

Syrup and butter as needed for serving


Dice the French Bread into cubes and put in a buttered 9 x 13 pan
Whisk eggs, half and half and sugars, and vanilla  into a pan.  Pour over the bread and let set over night.

For the topping mix the flour ...
Continue reading ...
 

hot cakes from my childhood friend Mary’s Mom (Phyllis)

Posted by Penny Moline on Wednesday, July 18, 2018, In : Breakfast 
1 cup flour
1 t salt
1 t soda
1 t baking powder
1 T sugar
sift together

1 cup buttermilk
1/2 cup half and half
1 egg
1 T oil

best hot cakes in town
Continue reading ...
 

Honey Granola

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins

Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl

In a small saucepan bring to a boil, water,...
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc

Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin laye...
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats ( do not use instant use old fashion)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 vegetable oil
1 teaspoon vanilla extract
1/2 cup dried fruit, dried cranberries, raisins, any dried fruit
1/2 cup chopped nuts, sunflower seeds, pumpkin seeds, pecans, what ever you have on hand

Heat oven to 350 
Place oats, brown sugar, cinnamon and salt in a large bowl stir to combine and set aside
in a small bowl place honey, oil and vanilla mix we...
Continue reading ...
 

Grand Marnier French Toast

Posted by Penny Moline on Monday, June 3, 2013, In : Breakfast 

4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier, ( you could also sub with some orange juice)
2 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
8 slices of French bread cut into 3/4 inch thick, or Texas toast

powdered sugar
warmed maple syrup

 Whisk the eggs, half and half, Grand Marnier, sugar, vanilla together.
Quickly dip each slice of bread
Place a baking sheet in a preheated 350 degree oven
melt 2 tablespoons of butter in a heavy skillet over medium heat
add a b...
Continue reading ...
 

Spinach and bacon tart... perfect for breakfast or brunch...

Posted by Penny Moline on Friday, February 22, 2013, In : Breakfast 
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish....
Continue reading ...
 

Eggs Benedict

Posted by Penny Moline on Friday, May 11, 2012, In : Breakfast 
Eggs Benedict is PERFECT for Mother's day or any special breakfast....


Per person you will need
1/2  english muffin
butter as needed
1 egg per english muffin
1 slice of canadian bacon
1 to 2 ounces of hollandaise sauce

There is an easy way to make hollandase.... I call it the speedy way... I have tricks if it breaks too.

Blender Speedy Way

11 Tablespoons butter
3 egg yolks
1/2 to 1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Melt the butter, and allow to cool for about 5 to 10 minutes

mean...
Continue reading ...
 

PANCAKES, TRIPLE SIZE

Posted by Penny Moline on Friday, March 23, 2012, In : Breakfast 
SMALLER RECIPE IN QUICKBREADS


FLOUR 3 LB 12 OZ
SUGAR 6 OZ
SALT 1 T
BAKING POWDER 2 1/4 OZ
BAKING SODA 1.25 OZ

EGGS BEATEN 12 EA
BUTTERMILK 3 QTS
MELTED BUTTER OR OIL 12 OZ

SIFT TOGETHER DRY INGREDIENTS

COMBINE LIQUID INGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY
AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
REMOVE FROM THE GRIDDLE AND SERVE

OVER MIXING CAUSES THOUGHN...
Continue reading ...
 

Granola bars

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola 6 cups

Marshmellows 4 cups mini or 40 large

Butter 1/4 cup

Melt butter and marshmellows

add granola and stir to mix together
when mixture has cooled slighly, add chocolate chips, nuts, coconut or dried fruit if desired
press into a 9 by 13 pan and cool
Continue reading ...
 

Honey Granola Squares

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola ( low fat if possible)

dried fruit, such as cranberries, cherries, or finely chopped dried apriocts, apples or pears 3/4 cup

Honey 1/2 cup

Vegetable oil 1/4 cup

vanilla 3/4 t

egg white, lightly beaten

Mix together granola and dried fruit
in a small sauce pan, heat honey, oil and vanilla over medium heat, until honey is dissolved
pour mixture over granola and mix to coat
pour egg whites over granola mixture and mix to coat
pack into a 8 inch square pan and bake at 325 for 30 minutes or until dee...
Continue reading ...
 

Crepes

Posted by Penny Moline on Monday, December 5, 2011, In : Breakfast 

2 eggs
3/4 cup milk
1/2 cup water
1 cup all purpose flour
3 Tablespoons melted butter

Butter or pan spray for the pan

Combine all ingredients,  allow to rest 1 hour.

Heat a small non stick pan, add butter or spray well with pan spray. 
Add about 1 ounce crepe batter and swirl to spread evenly.
Cook for 30 seconds, and flip
Cook for until it will release from pan

lay out on a cutting board, until cool

continue until all batter is used

Hint:  can make ahead and freeze in a zip lock bag, just put wax paper...


Continue reading ...
 

Crepe's with yummy cheese and berries

Posted by Penny Moline on Thursday, July 29, 2010, In : Breakfast 
Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swir...
Continue reading ...
 

Huevos Rancheros Penny Style

Posted by Penny Moline on Friday, June 18, 2010, In : Breakfast 
vegetable oil as needed
corn tortilla 1 each per serving
eggs 2 each per serving
salsa as needed
black beans or refried beans heated
sour cream
monterey jack cheese, cheddar cheese, or fresh mexican white cheese grated or crumbled
cilantro

Heat a thin layer of oil in a saute pan
Fry the tortilla briefly in oil  until softened
remove from pan and drain on paper towels
Fry eggs sunny side up or basted
place tortilla down on a plate add beans, place cooked eggs on top of beans,  garnish with sour cream, sal...
Continue reading ...
 

Home Made Pancakes!

Posted by Penny Moline on Friday, June 11, 2010, In : Breakfast 
Flour 1 pound 4 ounce
Sugar 2 ounces
Salt 1 teaspoon
baking powder 3/4 oz
Baking soda 1/2 tablespoon
Eggs beaten 4 each
buttermilk 1 quart
melted butter or oil 4 ounces

Sift together dry ingredients

Mix together liquid ingredients

Add liquid ingredients to dry ingredients until thoroughtly moistened...*DO NOT OVER MIX
Griddle the pancakes until the tops are full of bubbles and begin to look dry, and the bottoms are golden brown.  Turn and brown on the other side.

Remove from griddle and serve.

*Overmixing...
Continue reading ...
 
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Showing category "Breakfast" (Show all posts)

Huevos Rancheros with Bacon Tortillas

Posted by Penny Moline on Friday, June 25, 2021, In : Breakfast 
Salsa;
5 vine ripened tomatoes about 2 pounds
2 serrano chilie peppers
1/2 onion chopped
1 clove garlic chopped
salt and pepper to taste
2 T vegetable oil
1/4 cup cilantro
Broil the tomatoes and serrano peppers on a foil lined baking sheet turnning occasionally until charred.  Cool, then pulse the tomatoes, peppers and all ingredients in a food processer until chunky.  set aside

Tortilla
6 slices bacon
1 cup masa harina
salt and pepper to taste
1 T vegetable oil

Cook the bacon, in a large non stick skillet...
Continue reading ...
 

BREAKFAST ENCHILADA BAKE

Posted by Penny Moline on Friday, June 4, 2021, In : Breakfast 
8 TORTILLA
12 LARGE EGGS
1/2 CUP MILK
1/2 t SALT
1 CUP SHREDDED CHEESE
1/2 POUD SAUSAGE, BROWNED AND CRUMBLED
CHEESE SAUCE
2 T BUTTER
2 T FLOUR
2 CUPS MILK
1/2 CUP SALSA VERDE
1/2 t GARLIC POWDER
1/4 t CHILI POWDER
1/4 t CUMIN
1/2 CUP CHEDDAR CHEESE SHREDDED

TOPPINGS
1 CUP CHEDDAR CHEESE SHREDDED
5 STRIPS OF COOKED AND CRUMBLED BACON
1/2 CUP DICED AVOCADO
3 STALKS GREEN ONIONS THINLY SLICED
1/2 CUP GRAPE OR DICED TOMATOES

PREHEAT OVEN TO 350
IN A LARGE BOWL WHISK EGGS AND MILK, ADD SALT POUR INTO A GREASED LARGE S...
Continue reading ...
 

OVERNIGHT FRENCH TOAST CASSEROLE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Breakfast 
10 CUPS WHITE BREAD CUT INTO SQUARES
8 OUNCES CREAM CHEESE SOFTENED
8 LARGE EGGS
1 1/2 CUPS MILK
2/3 CUPS HALF AND HALF
1 CUP MAPLE SYRUP
1/2 t VANILLA
POWDERED SUGAR FOR GARNISH

SPRAY A 13X9 INCH BAKING DISH
IN LARGE BOWL BEAT THE CREAM CHEESE UNTIL SMOOTH.  ADD IN EGGS, BEATING ONE AT A TIME
ADD MILK, HALF AND HALF, SYRUP, VANILLA.  POUR OVER BREAD
PRESSING DOWN TO MAKE SURE THE BREAD IS COVERED.  
COVER AND REFRIGERATE OVERNIGHT.

NEXT MORNING ALLOW CASSEROLE TO COME TO ROOM TEMP.  PREHEAT OVEN TO 350 A...
Continue reading ...
 

COPYCAT EGG BITES

Posted by Penny Moline on Wednesday, April 28, 2021, In : Breakfast 
8 EGGS LARGE
8 T COTTAGE CHEESE
4 OZ CHEDDAR CHEESE
6 STRIPS OF COOKED BACON
SALT AND PEPPER TO TASTE
2 t TABASCO SAUCE

BLEND INGREDIENTS IN A BLENDER
SPRAY NON STICK MUFFIN TIN
DIVIDE INTO THE MUFFIN TIN EVENLY
BAKE 350  UNTIL DONE
Continue reading ...
 

Huevos Rnacheros

Posted by Penny Moline on Thursday, June 6, 2019, In : Breakfast 
Corn tortilla 4
salsa 16 ounce
black beans rinsed and drained 1 cup
corn kernels1 cup
green onions sliced ground cumin 1 t
Eggs 4 ea
Cilantro chopped 1/2 cup
avocado sliced 2 ea

Preheat oven to 350

Fry tortilla into cups

Sautee the salsa, beans, corn and cumin cook just to blend flavors

Sautee eggs or steam in muffin tins until done

Serve in tortilla cups

Continue reading ...
 

Stuffed French Toast II

Posted by Penny Moline on Wednesday, June 5, 2019, In : Breakfast 
1 loaf French Bread or Texas Toast
3 Tablespoon any flavor jam, jelly or can use fresh fruit
4 ounce package cream cheese softened
2 eggs
1 T cinnamon
1/2 cup milk
2 T butter

Heat griddle to 325-350

Cut French bread into 2 to 3 inch wide slices or use Texas Toast

Cut half way into each slice to form a pocket that your fruit mixture will be stuffed into.

Place the cream cheese and three tablespoons of jam/jelly etc of your choice.  Combine well

In a separate bowl add eggs, cinnamon and milk, stir to com...
Continue reading ...
 

Baked French Toast

Posted by Penny Moline on Friday, May 31, 2019, In : Breakfast 
Softened butter for greasing

1 loaf crusty French bread
8 whole eggs
2 1/2 cups half and half
1/2 cup sugar
1/2 cup brown sugar
2 Table spoons vanilla

Topping
1/2 cup flour
1/2 cup brown sugar
1 teaspoons cinnamon
1/4 t salt
1 stick of cold butter cut into small pieces

Syrup and butter as needed for serving


Dice the French Bread into cubes and put in a buttered 9 x 13 pan
Whisk eggs, half and half and sugars, and vanilla  into a pan.  Pour over the bread and let set over night.

For the topping mix the flour ...
Continue reading ...
 

hot cakes from my childhood friend Mary’s Mom (Phyllis)

Posted by Penny Moline on Wednesday, July 18, 2018, In : Breakfast 
1 cup flour
1 t salt
1 t soda
1 t baking powder
1 T sugar
sift together

1 cup buttermilk
1/2 cup half and half
1 egg
1 T oil

best hot cakes in town
Continue reading ...
 

Honey Granola

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins

Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl

In a small saucepan bring to a boil, water,...
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc

Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin laye...
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats ( do not use instant use old fashion)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 vegetable oil
1 teaspoon vanilla extract
1/2 cup dried fruit, dried cranberries, raisins, any dried fruit
1/2 cup chopped nuts, sunflower seeds, pumpkin seeds, pecans, what ever you have on hand

Heat oven to 350 
Place oats, brown sugar, cinnamon and salt in a large bowl stir to combine and set aside
in a small bowl place honey, oil and vanilla mix we...
Continue reading ...
 

Grand Marnier French Toast

Posted by Penny Moline on Monday, June 3, 2013, In : Breakfast 

4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier, ( you could also sub with some orange juice)
2 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
8 slices of French bread cut into 3/4 inch thick, or Texas toast

powdered sugar
warmed maple syrup

 Whisk the eggs, half and half, Grand Marnier, sugar, vanilla together.
Quickly dip each slice of bread
Place a baking sheet in a preheated 350 degree oven
melt 2 tablespoons of butter in a heavy skillet over medium heat
add a b...
Continue reading ...
 

Spinach and bacon tart... perfect for breakfast or brunch...

Posted by Penny Moline on Friday, February 22, 2013, In : Breakfast 
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish....
Continue reading ...
 

Eggs Benedict

Posted by Penny Moline on Friday, May 11, 2012, In : Breakfast 
Eggs Benedict is PERFECT for Mother's day or any special breakfast....


Per person you will need
1/2  english muffin
butter as needed
1 egg per english muffin
1 slice of canadian bacon
1 to 2 ounces of hollandaise sauce

There is an easy way to make hollandase.... I call it the speedy way... I have tricks if it breaks too.

Blender Speedy Way

11 Tablespoons butter
3 egg yolks
1/2 to 1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Melt the butter, and allow to cool for about 5 to 10 minutes

mean...
Continue reading ...
 

PANCAKES, TRIPLE SIZE

Posted by Penny Moline on Friday, March 23, 2012, In : Breakfast 
SMALLER RECIPE IN QUICKBREADS


FLOUR 3 LB 12 OZ
SUGAR 6 OZ
SALT 1 T
BAKING POWDER 2 1/4 OZ
BAKING SODA 1.25 OZ

EGGS BEATEN 12 EA
BUTTERMILK 3 QTS
MELTED BUTTER OR OIL 12 OZ

SIFT TOGETHER DRY INGREDIENTS

COMBINE LIQUID INGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY
AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
REMOVE FROM THE GRIDDLE AND SERVE

OVER MIXING CAUSES THOUGHN...
Continue reading ...
 

Granola bars

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola 6 cups

Marshmellows 4 cups mini or 40 large

Butter 1/4 cup

Melt butter and marshmellows

add granola and stir to mix together
when mixture has cooled slighly, add chocolate chips, nuts, coconut or dried fruit if desired
press into a 9 by 13 pan and cool
Continue reading ...
 

Honey Granola Squares

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola ( low fat if possible)

dried fruit, such as cranberries, cherries, or finely chopped dried apriocts, apples or pears 3/4 cup

Honey 1/2 cup

Vegetable oil 1/4 cup

vanilla 3/4 t

egg white, lightly beaten

Mix together granola and dried fruit
in a small sauce pan, heat honey, oil and vanilla over medium heat, until honey is dissolved
pour mixture over granola and mix to coat
pour egg whites over granola mixture and mix to coat
pack into a 8 inch square pan and bake at 325 for 30 minutes or until dee...
Continue reading ...
 

Crepes

Posted by Penny Moline on Monday, December 5, 2011, In : Breakfast 

2 eggs
3/4 cup milk
1/2 cup water
1 cup all purpose flour
3 Tablespoons melted butter

Butter or pan spray for the pan

Combine all ingredients,  allow to rest 1 hour.

Heat a small non stick pan, add butter or spray well with pan spray. 
Add about 1 ounce crepe batter and swirl to spread evenly.
Cook for 30 seconds, and flip
Cook for until it will release from pan

lay out on a cutting board, until cool

continue until all batter is used

Hint:  can make ahead and freeze in a zip lock bag, just put wax paper...


Continue reading ...
 

Crepe's with yummy cheese and berries

Posted by Penny Moline on Thursday, July 29, 2010, In : Breakfast 
Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swir...
Continue reading ...
 

Huevos Rancheros Penny Style

Posted by Penny Moline on Friday, June 18, 2010, In : Breakfast 
vegetable oil as needed
corn tortilla 1 each per serving
eggs 2 each per serving
salsa as needed
black beans or refried beans heated
sour cream
monterey jack cheese, cheddar cheese, or fresh mexican white cheese grated or crumbled
cilantro

Heat a thin layer of oil in a saute pan
Fry the tortilla briefly in oil  until softened
remove from pan and drain on paper towels
Fry eggs sunny side up or basted
place tortilla down on a plate add beans, place cooked eggs on top of beans,  garnish with sour cream, sal...
Continue reading ...
 

Home Made Pancakes!

Posted by Penny Moline on Friday, June 11, 2010, In : Breakfast 
Flour 1 pound 4 ounce
Sugar 2 ounces
Salt 1 teaspoon
baking powder 3/4 oz
Baking soda 1/2 tablespoon
Eggs beaten 4 each
buttermilk 1 quart
melted butter or oil 4 ounces

Sift together dry ingredients

Mix together liquid ingredients

Add liquid ingredients to dry ingredients until thoroughtly moistened...*DO NOT OVER MIX
Griddle the pancakes until the tops are full of bubbles and begin to look dry, and the bottoms are golden brown.  Turn and brown on the other side.

Remove from griddle and serve.

*Overmixing...
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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